Pours a bright yellow orange with some haze, minimal head. Smells tart, apricot, yeast funk, all muted by wheat grainy aromas. Taste is tart citrus notes, lemon, lime, creamy wheat textures through the middle and a lemony bitterness at the end. Texture is smooth, a bit creamy and yeasty. Great Berliner Weisse, very refreshing and low alcohol. An all-day drinker, and super reasonable for most Bruery pricing- $8.99 at my local shop.

T- Reminds me of the spontaneous grain fermented Berliner I homebrewed with a very pure flavor profile with two giants: lactic bacteria and wheat. Hint of cracked spices like pink pepper, cereal and stone fruit like a young apricot.

MF- Light as can be with just a hint of fizzy frothy consistency. High carbonation really helps out the acidity and delicate funky flavors.

Couldn't spot the scent until I looked at comments. Someone said cooked corn and sulfur on the nose.... Perfectly said. That is exactly how it smells. Taste is strange, wheat overtones make it a strange sour. Unusual is my choice term for this. Very acidic, not very smooth and salty after taste, likely would never get again but glad I tried this interesting sour.

Edit: after eating a couple of pretzels this sour changed completely, it tasted much smoother, much more crisp on the palate. An actually very good flavor after the pretzel. Likely due to salt of the pretzels?

Light refreshing beer that has bread, tart and lemon flavors.
Pours a hazy pale color with a big fluffy head that quickly dissipates to almost nothing. Smells bready, tart, and lemony. Flavor has same notes as the smell, but seems a little bland to me, might be the style. Mouthfeel reminded me of a dry cider, light dry and crisp with moderate carbonation.
Tried it again with the suggested addition of syrups (tried with raspberry) and I liked it more.

Pours an opaque, muddy straw producing 2+ fingers of effervescent, white, shortlived head that leaves no lace. Aroma is wheat, lactic acid sourness, green apple & lemon/lime with a hint of Brett mustiness. Taste is very lactic, thin wheat malt, some citrusy & green apple fruitiness, a little Brett & brine. Fruitiness & brine most prominent in the finish. Afrertaste is tart & salty. I'm not sure that this is brewed with salt as is the case with Gose but it certainly has a saline twang. Mouthfeel is light-medium bodied with medium carbonation, prickly, crisp, dry & puckering. If you liked Sweet Tarts candy as a child then you will most likely give this a solid 4-5.

Mouthfeel - Strong carbonation which works great with this beer. Clean and quick finish. Very nice.

Overall - This is where cocktails meet lambic/ sours. Incredibly unique. This may be the ultimate seasonal wheat beer when wanting to mix things up! I imagine drinking this at Christmas or on a hot summer day and having it blow my mind. There is no other style of beer that tastes anything like this when done the traditional way. Very earthy, floral and tart. Easily one of the most unique beers I've had in years.

Smell - Tart and dry. Lemon/ lemon peel, hay, straw, wheat, Significantly less sweetness (as expected, due to no syrup). Much more sour on the nose.

Taste - Wheat, hay, subtle pineapple, lemon, faint cloves and/or coriander. Strong acidity. Much dryer and tart without woodruff. It may go without saying, but this is significantly less complex on its own.

Mouthfeel - Dry and sour. Very similar to a lambic. Like biting into a lemon. Great feel.

Overall - Do yourself a favor and find some woodruff. Syrup is a must with this style of beer.

A: Opaque golden yellow with no head, no lace. The carbonation is present, but barely visible.

S: Presence of wheat, lemon rind, white grape must, fresh sourdough.

T: Sour does = yum, and this beer is yummy. Not too sour, the flavor reminds me of sparkling water with a twist of lemon. The finish leaves lingering flavors of wheat, biscuits, and crackers on the palate.

M: Highly carbonated with semi-dry body.

D: It's a cool, fall October day, so perhaps this style is out of season. My plans consist of watching a 2 hour Freddie Mercury documentary with my pregnant wife, so a 750mL bottle at only 3% is the perfect match. Enough beer to last the movie, and no unwanted buzz. To sweeten it up a bit I am adding 1oz per pour of framboise liqueur. The beer is a nice representation of the style, but the extra sweetness (as suggested by the bottle) really elevates the beer to another level. This could be a go to for the style, especially at $10 a bottle.

From memory while at Max's. She poured a hazy shade of blonde, nice white head. Smells of citric and wheat. The taste was first sour with a citric tartness. Followed through with some funk. A bit too meaty on the finish with a mineral water accent. Refreshing light body and tight carbonation.

Overall: Very decent and balanced brew. I could crush a pint and carry on my day. I couldn't do pint after pint though. The funk could get too much. This brew is worthy.

O- interesting. Haven't had enough of this style so reluctant to weigh in heavily. Overall, enjoyed the experience and look forward to trying more Berlinerweiss. Would only recommend to a true enthusiast, or maybe someone who thinks he/she "doesn't like beer."

A delicious, well-balanced Berliner Weisse that should appeal to everyone. I could imagine how the fruit variants would be even better. The lemony tartness of this beer allows it to pair well with sushi.

Poured from a 750ml into two glasses. Initial pours were orange and transparent with a slight frothy head. Last pour was cloudy, opaque yellow.

Dry, lemony sour flavors with a milky sweet quality. This beer could benefit from some more fruitiness, either in the nose or on the tongue. Nose is nice and sour, with a hint of condensed milk sweetness.

A: Pours a cloudy yellow color. The head is around two fingers high and white in shade. Given its bubbly texture and rampant carbonation, retention is quite poor.

S: Lots of lactic stink here. It's very funky, almost cheesy, in fact. Yep, this is a stank-ass cheese beer. There are also some notes of apple, white grape, black pepper, and wheat bread. I'm not getting a significant (or any, actually) tartness, either. Its fairly interesting nose, and I'd even call it good (mainly considering I don't like the style).

T: At first, there are some strong lactic notes, building up to a decently tart finish. It's no gueuze, but it's hardly a wimp, either. Some fruity notes (apple and grape, mostly) float around in the middle. While the general profile doesn't completely appeal to me, it's devoid of the off-notes some Berliners can feature.

M: No getting around it: it's very friggen' light on the tongue. Plus, it's fizzy and dry-finishing. The only thing that really slows down drinkability is the sour linger on the palate. This will be the easiest 750 I've killed in a long time.

O: I don't really like the style too much, so my scores are going to be skewed negatively. Having said that, it's pretty decent. Too expensive for what it is, but decent. Well worth another try, as long as I'm not paying. ;)

3.1/5: This will likely never be my favorite style, but this is fine (albeit overpriced) for what it is

Hottenroth feels like The Bruery going hard on some William Eggleston grind -- full spectrum of emotional color here. Nestled amongst the many hued sunsets and supermarket promontories and pre-war lamps tossing their many hued lights there is something pristine/sinister that feels utterly appropriate and inextricable from the total composition. A real glassfull of considerate juxtaposition and moral play.

The carbonation is quite robust, in a mouth-filling frothy sort of manner, the body medium-light in weight, and generally a bit too tart to be deemed particularly smooth, yet an airy creaminess arises over time. It finishes dry, dry, dry, the fruit, yeast, and wheat all colluding and conspiring as such.

Well-rounded in its tart and funky base parameters, and overall, a decently drinkable, and even refreshing at times version of the style - I've not had many chances to try the real deal, so take that with a grain of salt (sounds like something that's actually in this beer). I suppose I should try mixing this as is typically suggested, but for some reason I'm all out of woodruff.